EARL GREY TEA,CARDAMON ROCK CAKES


Yet another combination to innovated Rock

cakes.

This is made with infused tea and cardamon

powder,and ginger powder.

Tea with these tea rock cakes was awesome !

Do try this variation and post in your feedback.

INGREDIENTS ( makes 15)

100 gm butter

1 cup sugar

2 cups flour + 1/2 tsp baking powder

1 egg

2 tea bags ( earl grey )

1/2 cup milk + water ( mixed)

1 tsp cardamon powder

1/4 tsp ginger powder

Few cashewnuts chopped

A pinch of salt ( use only if you are using

unsalted butter)

METHOD

•Heat milk and water, add tea bags and boil till

it’s deep dark colour ,and set aside.

•Beat butter and sugar till sugar melts.

•Add egg and beat lightly.

•Mix in the infused tea,cardamom ginger

powders.

Fold in the flour and cashews and mix .

Place rustic portions on a greased tray and

bake in a preheated 180C oven for 25 minutes.

The bottom of the cookie should be brown.

BEETROOT IDDLI


This needs no recipe if you know how to make

iddli batter,and the preparation is minutes

away.

I made this with leftover iddli batter and

beetroot ground to a paste with a few spices .

I have posted many iddli recipes . Do check

those posts too and prepare varieties of Idlis.

Kids will love colourful idlis.This iddli is not

only colourful but healthy too.

So,do try this recipe for breakfast or dinner .

If you are going to serve kids you could add

cheese or paneer before steaming.

INGREDIENTS

2 cups iddli batter

1 beetroot puréed

1/2 tsp cumin seed powder

1 tsp chilli flakes or coarse pepper powder

Few curry leaves

METHOD

Mix all together . Pour into iddli moulds and

steam till done .

Note: If your batter is watery,add a little

semolina to the batter.

WHITE PUMPKIN WHEAT HALWA


I ordered my weekly vegetables online,and I

normally receive cut slices of white pumpkin.

This time I received one whole pumpkin.

I think the pumpkin had too many of my stares,

and thoughts of what to do,as I didn’t have the

mood to cut it through.My mind for a weekend

dessert was something else , but here came a

power cut and as my oven is not connected to

the inverter,I had no option than to cut open

this pumpkin , and got ready to make a halwa

with it . Grated the vegetable…..after I finished

the power was back 😢.Whew!

Anyway no regrets as the dessert was amazing .

I have posted halwa recipes with this vegetable,

but this time there was an addition of wheat

flour and pistachio garnish .No colour , as I

wanted the pistachios to look contrasted to the

white colour.

To the recipe now

INGREDIENTS

300-400 gm white pumpkin grated

3/4 cup wheat flour

1 tsp cardamon powder

1/2 tsp nutmeg powder

3/4 cup ghee

1 cup sugar or to taste

1/2 tsp salt

1/2 cup milk / coconut milk

A handful of crushed pistachios

METHOD

Heat 1/4 cup ghee,and add the grated pumpkin.

Cook till it is partly dry and add the wheat flour

and mix well .

Keep mixing for 10 minutes adding 2-3 tsps of

ghee at intervals.

Add sugar and the rest of the ingredients,and

keep mixing till the mixture turns thick into

one lump.Keep adding the remaining ghee

gradually at intervals .

Transfer to a tray and top with pistachios .

Note : A question may arise why I didn’t

roast the flour first, and then add the

pumpkin.Had I roasted the flour the colour

would have changed light brown and the

taste would have been different . I wanted

the halwa to be white and the blend was

excellent!

Check link for my previous post on the same

Vegetable https://calinskitchen.com/2016/03/01/white-pumpkin-and-coconut-milk-halwa/

CHICKEN KABSA RICE


This is a rice made with meat,spices,and

vegetables .This rice is from the Arab cuisine,

originated from Persia .

The meat can be mutton, prawns, beef or

chicken. Well,I have posted stringhopper kothu

with the kabsa recipe before (changed to my

specifications lightly). Check recipe https://calinskitchen.com/2017/03/17/mushroom-stringhopper-kothu/

Black dried lemon or dried lemon is used in

this recipe,but I used my lemon pickle seasoned

with salt turned brown .

Tomato and half red capsicum was used to for

the purée . These are the changes I made.

So let’s go into my version of KABSA

INGREDIENTS

500 kg chicken legs ( like in the picture)

400-500 gm basmati rice

3 onions sliced

1 carrot chopped

2-3 green chillies cut into strips

1 tbsp ginger-garlic paste

1 tbsp peppercorns

3 big tomatoes + 1/2 capsicum ( pureed)

2 cups chicken stock

1/2 tsp chilli powder

1 dried lime or pickled lime( without spices)

Salt to taste

Ghee

Kabsa masala

1 heaped tbsp coriander seeds

1 tbsp cumin seeds

2 pieces cinnamon

6 cardamons

6 cloves

4 mace or 1/2 nutmeg

Roast lightly till you get heat and powder .

( This quantity is for this recipe , if you want

to make a big quantity,use your

mathematical knowledge for perfection 😀)

METHOD

Make slits in the chicken, and marinade with

the masala and salt for 1 hour.

Heat 3 tbsp of ghee and add onions,and saute

onions till translucent.

Add ginger garlic paste,and place the chicken

marinade( use a wide vessel) on the onions .

Add the tomato purée ,rest of the ingredients.

Add chicken stock and cook for 10 minutes.

Remove chicken pieces and set aside.

Add soaked rice and adjust liquid one inch

above rice level,and cook on a slow flame.

Whilst the rice is cooking ,drizzle a little ghee

on the cooked chicken, and grill in an oven , or

normal grill ,till brown on both sides .

If there is liquid in the baking tray do not

discard it .Add it to the rice during the garnish .

For the garnish

Few cashews

Few almonds

Few raisins

Fried onions a little ( optional)

A little ghee

Once the rice is cooked ,heat ghee, fry the nuts

and add to the rice and mix lightly .

Place the chicken on the rice ,and cover for

some time .

Serve !

MILK TOFFEE WITH CHOCOLATE AND COCONUT


These little squares of milk toffee, are little

wonderful treats, to pop in your mouth after a

meal .

Made with condensed milk ,sugar and nuts,

are perfect to store too.

Today, at the final stage of transferring to the

tray, I reserved a little in another tiny tray, and

tried with rustic pieces of chocolate ,and

dessicated coconut .This turned the order of

favourites,and excelled in taste .

So,do try and send in your feedback.

The photo shows the milk toffee prominent,

so don’t get confused with the title .

( sorry as I made a few to try 🤪)

INGREDIENTS

400 gm condensed milk

350 gm sugar

1/2 cup water

50 gm butter

1/2 tsp cardamon powder

1 tsp vanilla essence

Coarsely cut cashews

A little raisins ( optional)

A pinch of salt

To sprinkle

chocolate barks

1/2 cup desiccated coconut

METHOD

•Mix the coconut ,sugar,water and mix on

medium heat,till it bubbles and sugar is well

corporated.

•Add the rest of the ingredients,and keep

mixing till the mixture leaves the sides of the

pan.

•Transfer to a well buttered tray and sprinkle

the chocolate and coconut .

•While it is getting firm,and warm cut pieces.

•Allow to cool completely and remove pieces .

•This tastes better after a day or two .

PEPPER MUSHROOM,CHEESE BREAD ROLL


I consider this to be the easiest,and tastiest

breakfast I could make .All the mixing and

preparations took just 45 minutes,and the

bread turned out too good and crunchy on the

top which added to the taste.

As the title of the recipe seemed long , I did not

mention the addition of zucchini and pumpkin

seeds .Zucchini and cheese are a good pair with

breads .Adding seeds for topping can be your

choice .Few suggestions of seed varieties which

could be added are , flax seeds,sesame seeds,

sunflower seeds,almonds,pumpkin seeds ….

Now to the recipe

INGREDIENTS

For the mushroom filling

200 gm button mushrooms

4-5 cloves garlic chopped

1 tbsp coriander powder

1 tbsp coarsely ground pepper

1 tbsp Apple cider vinegar

1/2 tsp garam masala powder

1 zucchini sliced

2 green chillies chopped ( for topping)

Salt to taste

1 tbsp ghee/butter

50-75 gm cheese ( I used Edam, you could use

any of your favourite)

1 tbsp flour ( to wash mushroom)

METHOD

•Sprinkle flour on the mushroom, and wash

well.

•Heat ghee and add the mushrooms,

garlic,curry leaves ,and allow to cook for 3

minutes.

•Next add the rest of the ingredients except

pepper ,vinegar and cheese

•Cook for further 5 minutes .Add vinegar and

pepper and remove from fire .

•Spread the dough ,and add the filling with

pieces of cheese ( keep some for topping ).

•Roll the dough to one big roll , brush with egg

yolk on the top .

•Sprinkle grated cheese, pumpkin seeds , and

chopped green chilli ,and bake in a preheated

200C oven for 35 minutes .

For the dough ( no knead , no egg )

3 +2 tbsp flour

1 tsp yeast

2 tbsp brown sugar

Lukewarm water

2 tbsp milk powder

Salt

2 tbsp oil

METHOD

•Add yeast and sugar to a little warm water in

the bowl you are going to mix.

•Sprinkle 2 tbsp flour ,cover and set aside .

•Once it looks frothy ( 5 minutes),add the rest of

the ingredients with warm water and mix with

a wooden spoon . The dough has to be sticky.

•Cover and allow to stand for 15-20 minutes.

•Next add some flour onto a board and knead

lightly for 3 minutes .

•Allow to rise on a silicon mat or the tray you

are going to bake on.

•Cover and let it rise for another 10 minutes.

•Next spread the dough with your palm.

•Keep the filling , and add cheese . Seal the

edges and make like one big roll.

•Brush with egg yolk .

•Grate cheese on the bread itself and sprinkle

chillies and seeds .

Bake.

FIG ‘N’CHOCO-WALNUT CRUMBLE CAKE


This is crumble cake with a wonderful taste.

This cake can be made with apples,pears,

prunes,peaches ….

Today’s recipe is with fresh figs layered on top

of the cake,with a crumble to cover it and then

baked.

It’s a cake worth trying !

To the recipe now

INGREDIENTS

Fresh figs cut into halves ( enough to cover the cake)

2 cups all purpose flour

1 tbsp cornflour

1 tbsp cocoa powder

2 tsp baking powder

1/2 tsp ginger powder

1 tsp cardamon powder

1/2 cup water

1 tsp vanilla essence

3 eggs

1 cup sugar ( 1/2 cup brown +1/2 cup white)

1/4 tsp salt

1 cup oil

METHOD

•Mix the dry ingredients,and wet ingredients in

two separate bowls .

•Mix in the wet ingredients to the dry mix ,till

well blended.

•Pour into a greased baking tray.

•Arrange the figs on the top.

•Spread crumble on top of figs and bake in a

175C oven for 45 minutes.

FOR THE CRUMBLE

Ingredients

50 gm butter

1/2 cup flour

1/4 tsp baking powder

2 tbsp brown sugar

2 tbsp sugar

1/4 tsp cinnamon

A handful of walnuts

A pinch of salt

1/4 tsp nutmeg powder/ allspice powder

Method

Mix all together with your fingers until

crumbly .

Spread over figs and bake .

NOTE:This can be made into individual

cakes .

For a richer taste you could drizzle with

chocolate or caramel syrup .

PEAS ‘N’ PALAK PULAO


This rice with peas is a favourite in my home .

Served with your favourite curries, it’s justice

done to your appetite and taste !

You can make this with only peas , peas and

cashew,only raw cashew ,chick pea .

Options of adding greens – Palak ( spinach ) any

variety, leeks , spring onions ,Mint ..

Now to the recipe

INGREDIENTS

250 gm basmati or samba rice ( soaked for 10

minutes)

1 cup soaked peas or fresh peas

1 cup Palak / Spinach

3-4 split green chillies

2 onions chopped

6 cloves garlic + 1 inch piece ginger+2 green

chillies ground to a coarse paste

1 cup coconut milk

4 cardamons ,4 cloves , a piece of cinnamon ,

saunf ( fennel seeds/ perumjeeragam).

1/4 tsp nutmeg powder

Salt to taste

1 tsp sugar

2-3 tbsp Ghee / butter

1/2 tsp garam masala or biriyani masala

METHOD

•Heat ghee in a pot ,add the whole garam

masala and onions, and sauté till onions are

light brown .Add salt.

•Add ginger – garlic paste , peas,palak and stir.

•Add the soaked rice and let it cook for 5

minutes .

•Add coconut milk and the remaining

ingredients .

•Add water ( preferably warm water) 1 inch

above rice level,and cook on a slow fire for 15

minutes .( Dum cooking).

Serve with raita and any of your favourite

dishes.

COCONUT MUSTARD PRAWNS


There are some dishes with few ingredients,but

turn out to flavourful.

This recipe is one of that kind .You can make

the same with fish fillet.

You can make this without frying the prawns

too.If you are using fish you could skip the

frying step .

This is good to be served with rice,or any pulao,

stringhopper ,hoppers,chappathi .

Now to the recipe

INGREDIENTS

500 gm peeled prawns marinated in a little

chilli powder and salt

2 cups thick coconut milk

2 tsp mustard

4 green chillies slit

1/2 tsp turmeric

A little vinegar / lime

4-5 crushed garlic

1/2 tsp pepper.

Salt to taste

1 -2 tbsp oil ( preferably coconut oil)

METHOD

•First lightly fry / grill the prawns,and set aside.

•Add garlic,pepper turmeric to the coconut

milk ( use only 1 cup )and cook on a low

flame .

•Add the prawns.

•Heat the oil ,add the slit green chillies and

sauté till chillies turn colour .

• Add the remaining coconut milk and the rest

of the ingredients and simmer cook for 10

minutes .

•Add fried curry leaves if you like .

KEERAI DRY SHRIMP VADA


This is an awesome crunch to be served with a

sambhar,rice,rasam …

These dry prawns are used to make shrimp

paste,and sauté with some vegetables and

greens.

Today’s recipe is vada with amaranth leaves ,

and shrimps .

Everyone enjoyed the tasty crunch!

Do try this delicious and easy recipe

INGREDIENTS

2 cups gram dal + a handful of whole moong

gram

2 tsp cummin seeds

8 dry chillies

3 cloves garlic

1 tsp saunf ( perumjeeragam)

10-12 small red onions chopped

1-2 green chillies

1 tsp peppercorns

1 tbsp gram flour

1 cup finely chopped amaranth leaves

1 handful of dried shrimps washed well

2 pinches of asafoetida

Salt to taste

Oil to fry

METHOD

•Wash and soak the gram dal and moong for

minimum 1 hour .

•Grind to a coarse paste with dry chillies,garlic

cummin seeds, peppercorns,saunf.

•Mix in the rest of the ingredients.

•Divide into portions .

•Flatten each vada slightly,and shallow fry till

golden brown.